WSET LEVEL 3 2026 WINE THEORY
MODULES COMPLETE QUESTIONS WITH
ANSWERS
◉oyster pairing. Answer: Muscadet and champagne
(light in flavor and wont overwhelm the oyster... also high in acid to
seem vibrant)
other examples could include rias baixas albarino, or hunter valley
semillon
◉pairing w/olives. Answer: manzanilla
◉what does acidity in food do. Answer: increases perception of
body, sweetness and fruitiness in wine
decreases the perception of acidity in wine
,◉high acid food with low acid wine makes wine seem. Answer: flat,
flabby, and lacking focus
◉fatty or oily food pair well with. Answer: acidic wines
◉dishes high in umami should be paired with. Answer: wines that
are more fruity than tannic
◉bitter dishes should be paired with. Answer: white wines or low
tannin red wines
◉chili heat can be paired with. Answer: low alcohol, low tannin
wines that are very fruity
◉bettanomyces giveaway. Answer: plastic, hot vinyl, smoked meat,
leather, sweaty horses
◉off dry = ___ g/l?. Answer: about 5-9 g/l
◉what does sweetness in food do?. Answer: increases perception of
bitterness, astringency, acidity, and the burning effect of alcohol in
wine
decreases the perception of body, sweetness, and fruitiness in wine
, ◉what does umami in food do?. Answer: increases the perception of
bitterness, astringency, and alcohol burn in wine
decreases the perception of body, sweetness, and fruitiness in wine
◉tertiary aromas. Answer: due to aging
in oak: coffee, toffee, caramel, chocolate, vanilla, toast, wood polish
in bottle: savory, i.e. mushroom, vegetable, earth
◉jammy or tropical fruit aroma suggests. Answer: later harvesting
or hotter ripening conditions
◉fresh fruit in aroma suggests. Answer: earlier harvesting or cooler
ripening conditions
◉Auckland climate. Answer: warm maritime
◉Muller Thurgau is a crossing between. Answer: Riesling and
madeline royale
◉continental climates. Answer: continentality: high
MODULES COMPLETE QUESTIONS WITH
ANSWERS
◉oyster pairing. Answer: Muscadet and champagne
(light in flavor and wont overwhelm the oyster... also high in acid to
seem vibrant)
other examples could include rias baixas albarino, or hunter valley
semillon
◉pairing w/olives. Answer: manzanilla
◉what does acidity in food do. Answer: increases perception of
body, sweetness and fruitiness in wine
decreases the perception of acidity in wine
,◉high acid food with low acid wine makes wine seem. Answer: flat,
flabby, and lacking focus
◉fatty or oily food pair well with. Answer: acidic wines
◉dishes high in umami should be paired with. Answer: wines that
are more fruity than tannic
◉bitter dishes should be paired with. Answer: white wines or low
tannin red wines
◉chili heat can be paired with. Answer: low alcohol, low tannin
wines that are very fruity
◉bettanomyces giveaway. Answer: plastic, hot vinyl, smoked meat,
leather, sweaty horses
◉off dry = ___ g/l?. Answer: about 5-9 g/l
◉what does sweetness in food do?. Answer: increases perception of
bitterness, astringency, acidity, and the burning effect of alcohol in
wine
decreases the perception of body, sweetness, and fruitiness in wine
, ◉what does umami in food do?. Answer: increases the perception of
bitterness, astringency, and alcohol burn in wine
decreases the perception of body, sweetness, and fruitiness in wine
◉tertiary aromas. Answer: due to aging
in oak: coffee, toffee, caramel, chocolate, vanilla, toast, wood polish
in bottle: savory, i.e. mushroom, vegetable, earth
◉jammy or tropical fruit aroma suggests. Answer: later harvesting
or hotter ripening conditions
◉fresh fruit in aroma suggests. Answer: earlier harvesting or cooler
ripening conditions
◉Auckland climate. Answer: warm maritime
◉Muller Thurgau is a crossing between. Answer: Riesling and
madeline royale
◉continental climates. Answer: continentality: high
